Add 1 teaspoon of oil to the bowl of potato chunks and just using your clean hands, toss well until all surfaces are coated. (Tip! first have air basket pulled out and beside you, ready to receive the potatoes, because your hands will be oily.)

Cook (no need to pre-heat) at 160 C (320 F) for 25 minutes.

Take out the potatoes and tip them back into the bowl you have been using. Toss them in there briefly and gently using a large spoon.

Transfer potato chunks back into fryer basket. Place back into machine, raise temperature on the machine to 180 C (350 F), and cook for another 7 minutes.

Take out the potatoes and tip them back into the bowl you have been using. Toss them in there using a large spoon. (At this point, a few might look just about done, but once you toss them you'll see that there's loads that aren't quite as far along.)

Transfer potato chunks back into fryer basket. Leave temperature unchanged. Roast for a final 7 minutes.

Serve piping hot. Best reheated in machine.

Notes

Peel the potatoes or not, it's up to you. We all know by now that not peeling is far more nutritious and less wasteful of food -- peeling potatoes results in about a 25% loss of potato. However, there's also the factor that peeling gives you more of a classic roasted potato because it has more crunchy surface.

Leftovers are best reheated in the air fryer as well, to restore their crispness to them. Try about 3 to 4 minutes at 160 C (320 F).

3.2.2807

What potato works best? If you’re in the UK (or anywhere else) where you can get Desiree, King Edward or Maris Piper, try those. If you’re in North America where potatoes are just sold generically by the bag as “all-purpose table potatoes“, they will generally work just fine. I’ve tried buying the special russets for baking, thinking they might do nicely, and they do, but not more so than the far less expensive generic potatoes in the bags.

In the photo below, the potato chunks are about the size you want for a good British-style roast potato; certainly no smaller.

Size of the potato chunks to aim for

With a basket-type air fryer, you have to first toss your veggies in a separate bowl to coat them with oil.

Since I’ve dirtied the bowl anyway, I tend to use it twice more to “retoss” the potatoes in at the two further stages of cooking where it’s needed.

I can “air toss” straight from the basket in a pinch if there’s not too much in it, but if there’s a lot in it, the chances of something ending up on the floor are good.

If you’re like me, and this is your first time out, you’re going to wonder why the three separate roasting steps. So I’m going to show you visually the progress at each step.

The photo below shows after the first 20 minutes, still pretty bland looking.

The roasties after 20 minutes

After this initial roast, and a toss, we raise the temperature to 180 C (350 F).

This is to mimic the temperature of fat / oil rising as it recovers from the initial cold ingredients added to it, and really coming into its own. (Classic roast potatoes are roasted in a pan of sizzling-hot melted suet.)

The roasties after a total of 27 minutes.

Above you see the roasties after 7 minutes.

Nearly there but not quite.

A toss, then back in for a final 7 minute blast.

The roasties after 34 minutes

And there above we have the finished roast potatoes, after a total of 34 minutes.

The cut sides are crispy, the sides with the skin left on them will of course be softer. The insides are nice and fluffy; the potatoes are quite moist overall.

I just want to give one minor world of caution: don’t overcrowd the basket as that may cause a potato or two to get rammed up against the top heat elements.

Here’s what happens:

Some of your dinner ends up looking like a Hanukkah dreidel piece with a Hebrew letter on it.

Comments

Tried this but par-boiled the potatoes first, skin on in Malaysia is not a terribly good idea as the potatoes even though Idaho suffer quite a lot from lesions which need to be cut out. Anyway the result was fabulous roast potatoes after the first 30 minutes and didn’t need to continue with the second and third stage. Many thanks for sharing.

Oh really, a lot of lesions on the potato skins in Malaysia? Well you’d get crisper roasties from peeling them anyway, so there’s definitely a culinary argument to be made in favour of peeling them in that regard.

Glad to hear they were good. Now you may wish to do an experiment of doing what you did but *without* parboiling the tatties first. BTW what fat / oil did you toss them in first?

Hi John, that’s only a concern if the potato is lightstruck and has turned green: “When exposed to light, a potato springs to life and starts growing, turning green and sprouting spouts, like nature intended it to. In the process, though, the potato produces poisonous alkaloids that are not destroyed by cooking and that can make you very sick indeed. Don’t fool around with this. When peeling potatoes, trim out and discard any sprouts and buds. You can cut out any very small green patches that might have formed, but if the potato is a lot more green than that, discard it. If you are making a vegetable broth from peelings, don’t use any potato buds, sprouts or green peels in it. When a potato has a greenish hue, it is called “light struck”.” https://www.hotairfrying.com/potatoes

Thanks for replying.This is what i found on wiki
“While a normal potato has 12–20 mg/kg of glycoalkaloid content, a green tuber contains 250–280 mg/kg, and green skin 1500–2200 mg/kg”
which means a normal potato(not green) still contains toxins.So I think just to be on safe side, remove the peel.